This super simple, Ground Turkey Sweet Potato Skillet Dinner is an easy, flavorful way to get a hearty, vegetable-packed meal on the table. Inspired by taco night, it’s delicious straight from the pan, wrapped in tortillas, or served with tortilla chips. A perfect one-pan dinner the whole family will enjoy.
This skillet dinner is a quicker, simpler take on similar recipes that use roasted sweet potato, turkey and beans. It keeps the bold flavors you love while cutting down on prep and clean-up. It’s ideal for busy weeknights and pleasing for picky eaters and adults alike.
Because it’s a true one-pan meal, you avoid extra pots and pans. Everything cooks in a single skillet, so cleanup is fast and dinner is ready in under an hour. Serve it as a standalone skillet dish, spoon it into warm tortillas, or pile it over rice for an easy, satisfying meal.
If you love sweet potatoes and ground turkey, this recipe pairs well with other simple dishes that showcase those ingredients—think chili, stuffed sweet potatoes, or a quick turkey stir-fry. Use the ingredient and technique notes below to customize the dish to your tastes and dietary needs.
Why We Love This Ground Turkey Sweet Potato Skillet Dinner
- One pan means less cleanup. Everything cooks in a single skillet, so you’ll spend more time eating and less time washing dishes.
- Easy to adapt. The recipe is naturally gluten free and can be made dairy-free by omitting cheese or using a dairy-free alternative.
- Vegetable-forward. Sweet potatoes, peppers, onions, beans and corn create a colorful, nutrient-dense base, and you can easily add greens like spinach or kale.
- Flexible ingredients. Omit or swap items—use different beans, cheeses, or proteins—without losing the heart of the recipe.
- Great for meal prep. The skillet stores and reheats well, making it a dependable option for leftovers or lunches throughout the week.
Ingredient Notes
See the ingredient list below for exact amounts. Use these notes to choose the best options for flavor and texture.
- Ground turkey: Choose a blend that isn’t too lean—about 85% lean provides a juicier, more flavorful result. Ground chicken or lean ground beef can be substituted; drain excess fat if using beef.
- Sweet potatoes: About 2 medium sweet potatoes (approximately 4 cups diced). You can peel them if you prefer, but leaving the skin on saves time and adds texture.
- Fire-roasted tomatoes: Use the tomatoes and their juices to build flavor; no need to drain them.
- Bell peppers: Two peppers—mix colors for visual appeal and sweetness. Green and red work well together.
- Spices: A blend of chili powder, cumin, oregano, smoked paprika, garlic powder and onion powder creates a taco-like flavor. Smoked paprika adds an appealing depth; substitute regular paprika if needed.
- Cheese: Freshly shredded cheddar or a blend melts best, but pre-shredded cheese also works.
Step-By-Step Instructions
Step 1: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced onion and bell peppers and sauté until the onion becomes translucent. Push the vegetables to the side and add the ground turkey, breaking it into pieces. Cook until browned and no pink remains. Remove the cooked turkey to a bowl and set aside.
Step 2: Reduce heat to medium and add another tablespoon of oil. Add diced sweet potatoes and sauté for about 10 minutes, stirring every couple of minutes to prevent sticking or burning. Add a touch more oil if needed or lower the heat if they begin to blacken.
Step 3: When the sweet potatoes are tender and slightly browned, add the fire-roasted tomatoes (juices included), drained beans, corn, diced green chiles and the spice mix. Stir to combine and let the mixture simmer briefly so the flavors meld.
Step 4: Return the cooked turkey and pepper mixture to the skillet and stir everything together until evenly combined.
Step 5: Sprinkle shredded cheese over the top and allow it to melt as the skillet simmers for a few minutes. If your skillet is oven-safe, you can broil it for 1–2 minutes to brown the cheese—watch closely to avoid burning.
Step 6: Garnish with chopped fresh cilantro and serve. This dish is great on its own, over rice or cauliflower rice, in warm tortillas, or with tortilla chips. Finish with sour cream, sliced avocado, pickled onions, jalapeños or your preferred toppings.
Recipe Tips
- Use enough oil to prevent burning: Unlike some skillet recipes that simmer sweet potatoes in broth, this version sautés them so they get crispy and browned. Keep the pan oiled and stir frequently.
- Stretch it with a grain: The recipe serves roughly six; serving over rice, quinoa or with chips will extend portions and make it more filling.
- Broil for browned cheese: If you want browned, bubbly cheese, use an oven-safe skillet and broil briefly, watching carefully.
- Swap proteins if desired: Ground beef works well, but drain excess fat after browning. Ground chicken is another good option.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the microwave, oven or air fryer; add a little extra cheese when reheating if you like.
To freeze, cool completely and transfer to a freezer-safe airtight container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Possible Toppings:
Cheese and cilantro are classic, but try these additions to suit your taste:
- Cubed avocado
- Sour cream or Greek yogurt
- Sliced jalapeños
- Pickled onions
- Guacamole or fresh salsa
- A squeeze of lime
- Hot sauce
- Pico de gallo
- Sliced radishes
Other One-Pot Meals
- Dutch oven pork tenderloin
- One-pot chili mac and cheese
- Turkey pepper skillet dinner
- Creamy one-pot pasta
- 20-minute lemon ricotta pasta
Ground Turkey Sweet Potato Skillet Dinner
Ingredients
- 2 bell peppers, small diced (mix colors)
- 1 onion, diced
- 1 lb ground turkey
- 2–3 sweet potatoes (about 4 cups diced)
- 1 cup corn
- 1 can black beans (approx. 15 oz), drained and rinsed
- 1 can diced green chiles (4 oz)
- 1 can fire-roasted tomatoes (14.5 oz), juices included
- 1 T chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp garlic powder (or 2–3 minced garlic cloves)
- 1/4 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1–1½ cups shredded cheese (cheddar, Monterey Jack, etc.)
- 1/3 cup chopped cilantro
- 2–3 T olive oil
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high. Sauté diced onions and peppers until the onion is translucent. Move vegetables aside and add ground turkey. Cook, breaking into pieces, until browned and no longer pink. Remove and set aside.
- Lower heat to medium and add another tablespoon of oil. Add diced sweet potatoes and sauté about 10 minutes, stirring often to avoid sticking or burning.
- When sweet potatoes are tender, add the fire-roasted tomatoes (including juices), black beans, corn, green chiles and spices. Stir to combine.
- Return the cooked turkey and vegetables to the skillet and mix thoroughly. Top with shredded cheese and let it melt. For a browned top, broil the skillet 1–2 minutes if it’s oven-safe.
- Garnish with chopped cilantro and serve as desired—over rice, in tortillas, or with chips. Store leftovers in an airtight container for 4–5 days.
Notes
- Keep the pan well-oiled so the sweet potatoes brown without burning. Stir frequently and adjust heat if they begin to blacken.
- To serve more people or stretch portions, serve the skillet over rice, quinoa, or in tortillas.
- If using ground beef, drain excess fat after browning. Ground turkey requires no draining and stays moist.
Nutrition
Carbohydrates: 41 g
Protein: 30 g
Fat: 8 g
Nutrition information is an estimate and should be used as an approximation.